Oh my goodness, friends! I cannot wait to share this Cauliflower & Cashew Alfredo with Steamed Kale & Peas recipe with you. It’s become my new favorite comfort food that somehow feels indulgent while being packed with wholesome ingredients. I love how this dish takes a traditionally heavy pasta sauce and transforms it into something light, creamy, and oh-so-satisfying!
Every time I make this, I’m amazed at how the humble cauliflower and cashews create such a velvety, luxurious sauce. And let’s not forget the pop of color and nutrition from the kale and peas! It’s a bowl full of plant-powered goodness that’ll have you coming back for seconds (and thirds… no judgment here!).
Vegan Cauliflower & Cashew Alfredo with Steamed Kale & Peas
Save Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: Parsley Vegan Recipe type: Main Course Serves: 4
Ingredients
- 12 oz whole grain pasta of choice (I love fettuccine for this!)
- 1 medium head cauliflower, cut into florets
- 1 cup raw cashews, soaked for at least 2 hours
- 2 cups vegetable broth
- 4 cloves garlic, minced
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp onion powder
- 1/4 tsp nutmeg
- Salt and white pepper to taste
- 4 cups chopped kale
- 1 cup frozen peas
- Optional: Fresh herbs for garnish (parsley or basil work great!)
Instructions
- Start by cooking your pasta according to package instructions. In the last 3 minutes of cooking, add the chopped kale to the pot. In the final minute, toss in the frozen peas. Drain and set aside.
- While the pasta is cooking, steam the cauliflower florets until very tender, about 10-12 minutes.
- In a high-speed blender, combine the steamed cauliflower, soaked and drained cashews, vegetable broth, minced garlic, nutritional yeast, lemon juice, onion powder, and nutmeg. Blend until silky smooth.
- Pour the sauce into a large saucepan and heat gently over medium-low heat, stirring frequently. Season with salt and white pepper to taste.
- Once the sauce is heated through, add the drained pasta, kale, and peas to the pan. Gently toss everything together until well coated with the sauce.
- Serve immediately, garnished with fresh herbs if desired.
- Prepare for a flavor explosion in your mouth!
This Cauliflower & Cashew Alfredo is like a warm hug for your taste buds! The creamy sauce clings perfectly to the pasta, while the kale and peas add a delightful texture and burst of color. It’s comfort food that loves you right back – nourishing, satisfying, and completely plant-based.
Don’t be afraid to get creative with this recipe! You can switch up the vegetables based on what’s in season or what you have on hand. Roasted cherry tomatoes, sautéed mushrooms, or even some sun-dried tomatoes would be amazing additions.
And here’s a little secret: if you have any leftover sauce, it makes an incredible dip for raw veggies or a luscious spread for sandwiches. Talk about versatile!
I hope this dish brings as much joy to your kitchen as it does to mine. Remember to snap a pic if you make it and tag me – I absolutely love seeing your creations! Happy cooking, lovely humans!